Our Favorite BBQ Pulled Pork Sandwiches with Slaw

Is there anything more perfectly satisfying than a great BBQ sandwich? You know the kind—the one that’s a little messy, packed with flavor, and leaves everyone at the table completely happy. Well, what if I told you that you can get that same soulful, comforting experience without any meat at all? This recipe for BBQ Pulled Pork Sandwiches with Slaw is my family’s go-to for a reason. It’s hearty, it’s delicious, and it proves that plant-based eating can be the most comforting food you’ll ever have. It’s a perfect centerpiece for your easy weeknight dinners.

Top Reasons To Make It

• Crazy Easy: Seriously, most of the work is done by your slow cooker or oven. It’s one of those lazy dinners that feels like you put in way more effort than you did.
• Family-Friendly: My kids are the toughest critics, and they absolutely devour this. It’s a guaranteed win for cheap dinners for a family.
• So Versatile: Serve it on buns, over rice, or even on a baked potato. It’s the gift that keeps on giving for dinner meals all week.
• Healthy & Hearty: Packed with fiber and protein from the jackfruit, it’s a feel-good meal that doesn’t skimp on flavor, making it a great option for healthy dinner ideas.

Ingredients

For the Pulled Jackfruit:

• 2 (20-ounce) cans young green jackfruit in water or brine, drained and rinsed (the core pieces removed for a better texture)
• 1 tablespoon olive oil (to sauté and build flavor)
• 1 yellow onion, thinly sliced (for a sweet, savory base)
• 3 cloves garlic, minced (for that essential aromatic punch)
• 1 cup your favorite BBQ sauce (plus more for serving)
• 1/2 cup vegetable broth (to keep things moist and add depth)
• 1 tablespoon apple cider vinegar (for a touch of tangy brightness)
• 1 tablespoon maple syrup or brown sugar (to balance the smokiness)
• 1 teaspoon smoked paprika (for that essential BBQ smoke flavor)
• 1/2 teaspoon onion powder (to deepen the savory notes)
• 1/2 teaspoon garlic powder (because you can never have too much garlic flavor)
• 1/4 teaspoon black pepper
• Optional: A pinch of cayenne pepper if you like a little heat

For the Simple Slaw:

• 1 (14-ounce) bag coleslaw mix or 6 cups shredded cabbage and carrots
• 1/2 cup vegan mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup or sugar
• 1/4 teaspoon celery seed
• Salt and pepper to taste

For Serving:

• 6-8 soft burger buns
• Extra BBQ sauce
• Pickle slices

Instructions

1. Prep the Jackfruit: Drain and rinse the jackfruit thoroughly. Pat it dry with a clean kitchen towel. Using your fingers or a fork, shred the jackfruit chunks, removing the tough, triangular core pieces as you go. It should look a lot like shredded meat.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook for about 5-7 minutes, until it’s soft and translucent. Add the minced garlic and cook for one more minute, until fragrant.
3. Combine and Simmer: Add the shredded jackfruit to the skillet along with the BBQ sauce, vegetable broth, apple cider vinegar, maple syrup, smoked paprika, onion powder, garlic powder, and black pepper (and cayenne, if using). Stir everything together until the jackfruit is well coated.
4. Cook Low and Slow: You have two great options here. For the slow cooker method, transfer the jackfruit mixture to your crockpot and cook on LOW for 4-6 hours. For the oven method, simply cover the skillet with a lid (or transfer to an oven-safe dish and cover with foil) and bake at 375°F for 25-30 minutes. You’re just looking for everything to be heated through and wonderfully tender.
5. Make the Slaw: While the jackfruit cooks, whisk together the vegan mayo, apple cider vinegar, Dijon mustard, maple syrup, celery seed, salt, and pepper in a large bowl. Add the coleslaw mix and toss until everything is evenly coated. Refrigerate for at least 15-20 minutes to let the flavors meld.
6. Serve: Lightly toast your buns if you like. Pile a generous amount of the warm pulled jackfruit on the bottom bun, top with a big scoop of the cool, crunchy slaw, and add a few pickle slices. Serve immediately with extra BBQ sauce on the side.

Serving Ideas & Pairings

This sandwich is a meal all on its own, but if you’re looking to round out the table, it plays well with others! For a real Southern-style spread, add some classic sides. Baked beans, corn on the cob, or a simple potato salad are all fantastic choices. If you’re keeping it super simple, a handful of tortilla chips and some pickled veggies make for a perfect, no-fuss supper. Honestly, my favorite way to enjoy the leftovers is for lunch the next day, piled high on top of a baked potato. So good.

Variations & Substitutions

• Spice It Up: Add a tablespoon of chopped chipotle in adobo sauce to the BBQ mixture for a smoky, spicy kick.
• Different Fruit: Don’t have jackfruit? You can use canned hearts of palm, shredded and prepared the same way. The texture is a bit different but still delicious.
• Oil-Free: Simply sauté the onions and garlic in a splash of water or vegetable broth instead of oil.
• Sugar-Free: Use a sugar-free BBQ sauce and swap the maple syrup in the slaw for a pinch of your favorite sugar alternative.

Storage & Reheating

Store the pulled jackfruit and the slaw separately in airtight containers in the refrigerator. The jackfruit will keep for up to 4 days, and the slaw is best eaten within 2-3 days as it will eventually get watery. To reheat the jackfruit, simply warm it in a skillet over medium heat with a splash of broth or water to prevent drying out, or microwave it in 30-second intervals until hot. The jackfruit also freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.

Pro Tips For Perfect Pulled Pork

• Don’t Skip the Rinse: Giving the canned jackfruit a good rinse is key to removing any briny taste.
• Shred Well: Take the extra minute to really shred the jackfruit and remove the core pieces. This makes the texture so, so much better and more authentic.
• Taste Your Sauce: BBQ sauces vary wildly in sweetness and smokiness. Always taste your sauce before adding it to the jackfruit and adjust the seasonings to your liking.
• Let it Rest: Let the jackfruit sit for 10 minutes after cooking. It gives the flavors a chance to really settle in and makes it even more tender.
• Toast Those Buns: A quick toast on the buns adds a nice sturdy texture and prevents them from getting soggy too quickly.
• The Kid Test: If your little ones are wary of “new” foods, just call them BBQ sandwiches. Sometimes the simplest name is the most inviting!

Frequently Asked Questions

Where do I find jackfruit?

You can usually find canned young green jackfruit in the international aisle of most well-stocked supermarkets, often near the Thai or Indian ingredients. Look for jackfruit in water or brine, not syrup.

Is this one of those quick dinner ideas?

It’s more of a “hands-off” dinner than a “quick” one. The active prep time is only about 15-20 minutes, but the cooking time is where the magic happens. It’s perfect for a Sunday meal prep session or for starting in the slow cooker on a busy afternoon.

Can I make this in an Instant Pot?

Absolutely! Use the Sauté function to cook the onions and garlic. Add the rest of the ingredients, secure the lid, and cook on High Pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.

What are some other easy meals I can make with jackfruit?

Jackfruit is incredibly versatile! You can use this same basic method to make tacos, nachos, or even a topping for pizza. It’s a great staple for easy weeknight dinners when you want to mix things up.
Ultimately, these BBQ Pulled Pork Sandwiches with Slaw are all about bringing big, happy flavors to your table with minimal fuss. I hope this recipe becomes a trusted favorite in your home, too.